Thursday, September 10, 2009

Creamy heirloom tomato soup

After Jon gave me the Kreativ Blogger Award and complimented my recipes, I realized I hadn't posted any lately. Sorry for the oversight! Here is a recipe that we created last winter when we realized we had a lot of tomatoes in the freezer. It is especially delicious with orange tomatoes -- reminded me of smoked gouda. Unfortunately, none of our orange tomatoes made it this year, so we've been using the "white giant" variety for this soup, and it's also been quite good.

  • 2 pounds of tomatoes, peeled and chopped
  • 1 t. garlic salt
  • 1 t. paprika
  • 1 t. cayenne or a chopped up red jalapeno from the garden (if you like it hot!)
  • 2 t. oregano
  • 1/4 c. butter
  • 1/4 c. flour
  • 12 ounces goat milk (a cup and a half of whole milk from the store will do)
Toss tomatoes and spices into a pot to simmer. Meanwhile, melt butter in a saucepan and whisk in flour. After it bubbles, add it to the simmering tomatoes, increase heat to medium, and stir until it starts to bubble and thicken. Add milk. Use a stick blender to make creamy. This will serve four to six if it's meant to be part of a multi-course meal. Serves two with crusty French bread for a nice luncheon. Of course, it is extremely easy to double or triple. This only takes about 20 minutes to make!


Tammy said...

Wow, that looks good! I might try that if I get more tomatoes. I just got done making my first batch of homemade spaghetti sauce, and it turned out pretty good.
Thanks for sharing.
ha...the word verification is

Deborah Niemann said...

Okay, I just had to google goateria. It's on Spanish-speaking websites, but when I went to a Spanish-English dictionary, it said there is no such word. They did have gateria, which is a group of cats (gatos). Hmm ...

MaskedMan said...

How dark should the roux be?

Deborah Niemann said...

It doesn't need to be very dark at all; you can add the milk as soon as it starts bubbling.

MaskedMan said...

OK, cool - A very blonde roux works well for me... 'cause I have a bad habit of burning darker ones.

Shana said...

Needed a new way to use the many, many, many heirloom tomatoes we've been getting in our CSA box, so I tried this a few nights ago. It was absolutely delicious. So simple, it let the amazing flavor of the tomatoes shine through the creamy silky yumminess. Thanks so much for sharing!

Deborah Niemann said...

Thanks for the feedback, Shana! Glad to hear you enjoyed it. We are very sad that our tomato harvest this year has been dismal.


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